Sunday, June 12, 2011

Pasta, Pasta, Pasta!

Good morning everyone! Welcome to another amazing edition of Everyday Meals! I hope that you all have gotten over the shock of 7 recipes yesterday. If not, well, here's just one more to make you jump up and down for joy. I am stepping away fom the grill for a little bit and we are going to dive into something pertaining to pasta, one of my favorite areas of food. Let's grab the shopping list and meet back in the kitchen soon.

Pasta with Veal, Sausage, and Porcini Ragu

You will need:

  • 1 cup water
  • 1 ounce dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
  • 2 garlic cloves, finely chopped
  • 8 ounces sweet Italian sausages, casings removed
  • 8 ounces veal stew meat, coarsely chopped
  • 1/2 cup dry red wine
  • 2 (14 ounce) cans low-salt chicken broth
  • 1 (28 ounce) can whole tomatoes in juice
  • 2 bay leaves
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 pound fresh pappardelle or purchased fettuccine
  • Freshly grated Parmesan cheese

NOTE: You may find porcini mushrooms your specialty food market and many supermarkets

  1. Bring 1 cup water and mushrooms to a boil in a small saucepan. 
  2. Remove the pan from heat and let stand for 15 minutes. 
  3. Strain the liquid through paper-towel-lined sieve into bowl. 
  4. Coarsely chop mushrooms and set the liquid and mushrooms aside. 
  5. Heat oil in heavy large skillet over medium-high heat. 
  6. Add the onion, carrot, 1/4 cup parsley and garlic. 
  7. Sauté until vegetables are tender but not brown, about 5 minutes. 
  8. Push vegetables to side of skillet and add the sausage and cook until brown, breaking up with back of fork, about 4 minutes. 
  9. Add veal and sauté until brown, about 5 minutes then add the wine. 
  10. Increase the heat to high and boil until wine is almost evaporated, about 5 minutes. 
  11. Add 1 cup chicken broth and boil for 10 minutes, stirring occasionally. 
  12. Pour in the reserved mushroom liquid. 
  13. Simmer until the liquid is almost absorbed, about 5 minutes. 
  14. Transfer the mixture to a processor. 
  15. Process the mixture until coarsely chopped, then return the mixture to the skillet. 
  16. Mix in the tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms and reduce the heat to low. 
  17. Simmer uncovered until sauce thickens, breaking up the tomatoes with a fork, adding the remaining chicken broth 1/2 cup at a time and stirring occasionally for about 1 hour. 
  18. Season with salt and pepper.  
  19. Cook the pasta in large pot of boiling salted water until tender Al dente, stirring occasionally, then drain. 
  20. Add the sauce to the pasta pot and rewarm over medium heat. 
  21. Add pasta and toss to combine. 
  22. Transfer to bowl and sprinkle with cheese and remaining 2 tablespoons parsley.
  23. Enjoy!

Phew! I know that seemed like a lot of steps, but I have confidence that it will be made perfectly. You all are amazing and I will see you tomorrow for another great installment of Everyday Meals. Have an awesome afternoon!